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Turkey Mole Rojo

On Thanksgiving many years ago, chef T.J. Steele was driving from Mexico City to Oaxaca when he stopped in Puebla for a bite. There he ate a rich turkey mole that has stuck with him all these years. This version, which can be made in a slow cooker, is easier than traditional methods and makes a perfect accompaniment for Thanksgiving leftovers.

How to Make It

Step 1

Heat a large cast-iron skillet over medium-low. Working in batches, arrange ancho and guajillo chiles in a single layer in skillet; cook, turning once, until lightly toasted, about 30 seconds per batch. Transfer to a large bowl; add 3 1/4 quart warm water, and let stand until chiles are soft and pliable, about 30 minutes. Drain chiles, reserving 5 cups soaking water.

Step 2

Add peppercorns, cloves, and cinnamon to skillet; toast over medium-low, stirring constantly, until aromatic, about 30 seconds. Transfer mixture to a plate.

Working in batches, process soaked chiles, spice mixture, garlic, onion, raisin mixture, pecans, almonds, tomatoes with juices, sesame seeds, and 4 cups reserved soaking water in a high-speed blender, scraping down sides of blender as necessary to loosen mixture, until mixture is the texture of a thick and coarse tomato sauce, about 1 minute and 15 seconds per batch. Add splashes of reserved soaking liquid as needed to reach desired texture. Pour mixture through a wire-mesh strainer into a large bowl; discard solids.

Place turkey broth in a saucepan. Bring to a boil over high; whisk in 2 cups of the mole mixture. Reduce heat to low; simmer, stirring occasionally, until slightly thickened, 20 to 25 minutes. Season to taste with brown sugar and salt. Serve mole sauce over warmed leftover turkey, and garnish with sesame seeds.

Make Ahead

Prepare mole mixture through step 6; store prepared mole mixture, covered, in refrigerator up to 1 week or in freezer up to 3 months.

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Review Body: I've never seen a slow cooker recipe call for cooking the dish UNCOVERED. I'm thinking of making the mole but don't want to put forth the substantial cost/effort this recipe calls for only to find out this was a misprint. Thank you.

Review Rating:

Date Published: 2018-12-06

Author Name: stowens101

Review Body: The directions say to cook the mole on high in an UNCOVERED sloww cooker for 6 1/2 to 7 hours. I've never seen a slow cooker recipe call for cooking the food uncovered. I'm considering making this so I wanted to check.